Stinging Nettle Bread

A cheesy green bread to cut into wedges while still warm and spread generously with butter.

stinging nettle breadSmall colander of nettle leaves (the tops of 6 – 8 plants)

250g strong wholemeal flour

200g plain white flour

50g medium oatmeal

1 teasp salt

1 level teasp bicarbonate of soda

1 teasp honey

100ml yoghurt

350ml milk

100g strong English cheddar cheese, grated

 

Roughly snip the nettle leaves with scissors in the colander and then pour boiling water over them, which will let you handle them without getting stung. Leave to cool.

Put the flours, oatmeal, salt and bicarb in a bowl and then add the honey, yoghurt and milk, using a large spoon or your hands to mix them together. To this sticky dough, add the drained nettles and the grated cheese making sure they’re evenly distributed.

Turn the dough onto a lightly floured surface and quickly shape into a round. Don’t knead. Place on a greased baking sheet, slash a deep cross in the top and bake 30 minutes at 220C (or in AGA roasting oven).

Leave to cool, but I think this is best eaten while still warm. This loaf won’t keep overnight, so is best frozen if you don’t eat it all on the first day.

 

Read about foraging and stinging nettles